Here’s a classic recipe for Shepherd’s Pie, a comforting and hearty dish made with savory ground lamb, vegetables, and mashed potatoes, all baked together in a casserole.
Ingredients:
For the filling:
- 1 lb ground lamb (traditionally used, but you can substitute with ground beef for “Cottage Pie”)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 cup frozen peas
- 1/2 cup beef or lamb broth (or water)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- 1 teaspoon fresh rosemary (or 1/2 tsp dried rosemary)
- 2 tablespoons flour (to thicken)
- Salt and pepper to taste
- 1 tablespoon olive oil (or butter) for cooking
For the mashed potatoes:
- 2 lbs potatoes (Yukon gold or russet are good options)
- 4 tablespoons butter
- 1/2 cup whole milk (or heavy cream for a richer taste)
- Salt and pepper to taste
Instructions:
1. Prepare the mashed potatoes:
- Peel and chop the potatoes into chunks. Place them in a large pot and cover with cold water.
- Bring the pot to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher, adding butter and milk as you go. Season with salt and pepper to taste until creamy and smooth. Set aside.
2. Make the filling:
- Heat the olive oil (or butter) in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
- Add the chopped onion and garlic, and cook for about 3-4 minutes until softened.
- Stir in the diced carrots and cook for another 5 minutes until the carrots start to soften.
- Add the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine.
- Sprinkle the flour over the mixture and stir well to coat. This will help thicken the filling.
- Slowly pour in the broth, stirring constantly to avoid lumps. Let the mixture simmer for 5-7 minutes until it thickens and becomes a cohesive filling. Add the peas in the last 2 minutes of cooking.
- Taste and adjust seasoning if necessary.
3. Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Transfer the meat and vegetable filling into a 9×13-inch baking dish or a similar-sized casserole dish, spreading it out evenly.
- Spoon the mashed potatoes over the filling, spreading them evenly with a spatula to cover the top completely. You can use the back of a spoon to create a decorative pattern on top of the potatoes.
- For a golden crust, you can lightly dot the top with a bit more butter or drizzle with olive oil.
4. Bake:
- Place the assembled Shepherd’s Pie in the oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.
5. Serve:
- Let the Shepherd’s Pie rest for a few minutes before serving. Serve it with a simple side salad or some steamed vegetables for a complete meal.
Enjoy your comforting and delicious Classic Shepherd’s Pie! It’s a perfect dish for family dinners or any occasion where you want a hearty, satisfying meal.